Should I marinade?

heavy iron

Newbie

Original poster

Jun 18, 2014

8

10

SW Missouri

• Oct 18, 2015

• #1

Hello all.  I was thinking of smoking some meet this week.  I have some left over in the freezer and need to clean it out to make room for new stuff.  I have 2 arm roast a chuck roast and a pikes peak roast.  Should I put these in any kind of marinade or brine?  Or just season with a rub and smoke away?  Thanks for the help and opinions in advance.

 

smokin218r

Smoking Fanatic

Jan 14, 2015

493

146

Minnesota

• Oct 18, 2015

• #2

First, welcome!

Coat then with wooshy sauce and rub with spog. (Salt , pepper, onion powder, garlic powder.)

Let that sit overnight. Then smoke.

Search in the search bar for chuck roasts, you'll find tons of beef roast smokes and ideas.

Let us know how it goes.

 

heavy iron

Newbie

Original poster

Thread starter

Jun 18, 2014

8

10

SW Missouri

• Oct 20, 2015

• #3

Thanks Smoking21.

I have rubbed all the meat and have put it in the fridge. Here are some pics of the meat wrapped up and waiting for the grill.

I will start in the morning and put the roasts on followed by the ribs latter. I plan on using the 3-2-1 method for the ribs and foiling the roasts when they stall out. Any advice from anyone on doing something different?

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• heavy iron
• Oct 20, 2015

20151020_114509.jpg

• heavy iron
• Oct 20, 2015

 

smokin218r

Smoking Fanatic

Jan 14, 2015

493

146

Minnesota

• Oct 20, 2015

• #4

Looking good.

Sounds like a good plan from here.

Lots of people foil the roasts around 160-165 internal temp.

Make sure to get some pics of the finished product for us!

 

heavy iron

Newbie

Original poster

Thread starter

Jun 18, 2014

8

10

SW Missouri

• Oct 21, 2015

• #5

Put the meat on this morning around 10. Got a late start. Also there was not enough room for the ribs, so will smoke them tomorrow. I took a pic whwn i inserted the temp prob. It has been 3 hours and internal temp of the roasts are 150. I will pull them at an internal temp of 205. I will combine all the ends and sauce then in a nother 30 min.

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• heavy iron
• Oct 21, 2015